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Capsicum (Peppers) Filled With Beans

Veggie.Lover's picture
Ingredients
  Capsicums 4 (red or green peppers)
For bean filling
  Olive oil 2 Tablespoon
  Onion 1 , chopped
  Ground cumin 2 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Tomato paste 3 Tablespoon
  Chicken stock/Vegetable stock 2 Fluid Ounce (1/2 Cup/60 milliliter)
  Canned tomatoes 14 Ounce, undrained and mashed (440 gram)
  Canned red kidney beans 14 Ounce, drained (440 gram)
  Freshly ground black pepper To Taste
Directions

1. Cut capsicums (peppers) in half lengthwise and remove seeds and pith. Place capsicum (pepper) shells on a lightly greased baking tray and set aside.
2. Heat oil in a large saucepan, add onion and cook, stirring, for 2-3 minutes or until onion is soft.
3. Add cumin, garlic, tomato paste (puree), stock, tomatoes and red kidney beans to pan and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until mixture reduces and thickens. Season to taste with black pepper.
4. Spoon filling into prepared capsicum (pepper) shells and bake for 20 minutes or until peppers are tender.

Recipe Summary

Difficulty Level: 
Medium
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Capsicum
Interest: 
Healthy
Cook Time: 
33 Minutes

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